Archive - Bord

New Top Discussion

Dots, corn germ, and what Robuchon has to do with any of this

Jul 4, 2022

June 2022

What medieval guilds, private culinary schools, and a very young Tony Bourdain have to do with today's stagiaire system

Jun 26, 2022

Part One in an interminable dissertation on the stagiaire system and how it can change

Jun 19, 2022

April 2022

Meditations on Brasserie Prins and the eternal return of French cooking

Apr 11, 2022

March 2022

The special psychology of war, and discovering you can act

Mar 21, 2022

A chef's diary from a country under siege. With recipes.

Mar 13, 2022

February 2022

Global politics, a carrot dish, and little-known conditions involving the senses.

Feb 27, 2022

Protests past and present

Feb 13, 2022

January 2022

If the problems are structural, what should the response to the individual be?

Jan 31, 2022

Toxic workplaces, thwarted visas, and other unresolved things

Jan 16, 2022

Louise Bannon and her vision of what bread can be

Jan 3, 2022

December 2021

A moment, between press conferences, to ponder what's next for julefrokost and beyond

Dec 8, 2021

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